This Can't be Squash Casserole

Squash casserole with plenty of Cheddar cheese, creamy mushroom soup, and mayonnaise is such a rich and tasty side dish no one will know squash is the main ingredient.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 249 Calories

Ingredients

• ¼ cup butter
• 2 eggs, beaten
• 1 teaspoon white sugar
• ½ cup chopped onion
• ½ cup mayonnaise
• salt and ground black pepper to taste
• 1 cup seasoned bread crumbs
• ½ (10.75 ounce) can milk
• 1 (10.75 ounce) can cream of mushroom soup
• cooking spray
• 1 cup Cheddar cheese
• 4 pounds yellow squash, sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Step 2

Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.

Step 3

Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.

Step 4

Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.